Peach Upside-Down Cake
Ingredients:
For the caramel topping:
1/4 cup (60 g) butter
1/2 cup (100 g) brown sugar
3–4 ripe peaches, sliced thinly
For the cake batter:
1/2 cup (115 g) butter, softened
3/4 cup (150 g) sugar
2 large eggs
1 1/2 cups (190 g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (120 ml) milk
1 tsp vanilla extract
Instructions:
1. Preheat oven:
Set your oven to 180°C (350°F). Grease a round cake pan (20–22 cm / 8–9 inch).
2. Make the caramel layer:
Melt butter and brown sugar together in a small pan.
Pour the caramel into the bottom of the cake pan.
Arrange peach slices neatly over the caramel in a circular pattern.
3. Prepare the cake batter:
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, mixing well.
Stir in vanilla.
In another bowl, whisk flour, baking powder, and salt.
Add dry ingredients to the wet mixture alternately with milk. Mix until smooth.
4. Assemble and bake:
Pour the batter evenly over the peaches.
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
5. Cool and flip:
Let the cake cool for 10 minutes.
Run a knife around the edges, then carefully invert the cake onto a serving plate.
Optional:
Serve warm with whipped cream or vanilla ice cream
You can replace peaches with apricots, plums, or pineapple.
